A focus of "Healthy Eats and Repeat" is to highlight different foods and encourage you to try new foods or familiar foods in new ways. I anticipate this month's topic – turnips – may be in the "new" foods category for many readers. (Look for a future post on turnip greens.)

While I do not regularly pick up turnips when shopping, there are occasions when it sounds like a good addition to a recipe. For me, they most often end up in soups or mashed as a side. For those who are not familiar with turnips, they are root vegetables like carrots or radishes, commonly have with a purplish exterior and creamy white interior, and can be used raw or cooked. (Tufts University and University of Alaska Fairbanks show other varieties that are grown.)

Buy: Look for turnips that are heavy for their size, with smooth skin and without soft spots or cracks. Smaller turnips are sweeter, while large turnips tend to be woodier.

Price: Turnips are available year-round in stores, and come into season in Illinois in late spring through early fall, where they will be cheaper than other times during the year.

Store: Wrap turnips and refrigerate 2-3 weeks. Turnips become soft after long storage, so use them as soon as possible.

Prepare: Wash turnips and with a knife or vegetable peeler, remove skin. Cut into desired sized pieces and use in recipes. Montana State University Extension has a nice step-by-step guide on cutting turnips.

Eat: Try turnips raw, roasted, in soups and stews, mashed, and in other recipes you find.

1. Peel and dice turnips and potatoes. 2. In a large saucepan, add veggies and cover with cold water. 3. Bring to a boil over medium heat; boil 10-15 minutes or until a knife slides easily into veggies. 4. Drain water from vegetables and add back to pot. 5. Add milk, butter, thyme, and pepper. Mash with a potato masher or electric mixer until smooth. 6. Serve warm.